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Chocolate Walnut Challah Bread Pudding with Jack Daniels Anglaise

Chocolate Walnut Challah Bread Pudding with Jack Daniels Anglaise Related:   desserts & sweets, North America, pareve, Rosh Hashanah, Shabbat, Shavuot, Yom Kippur

Prep time: 30 minutes

Cook time: 45 minutes

Yield: 6–8 servings


  • Caramel Sauce
  • 2 cups sugar
  • ¾ cup water
  • 1 teaspoon glucose
  • 14 ounces coconut milk
  • Bread Pudding
  • 3 cups challah, cut into 1-inch cubes
  • 3 cups almond milk
  • 4 eggs
  • 2 yolks
  • 6 ounces sugar
  • 1 tablespoons cinnamon
  • 2 tablespoons Jack Daniels
  • ¼ cup caramel sauce (above)
  • 4 teaspoons salt
  • 1½ cups dairy-free chocolate chips
  • 1½ cups walnuts, toasted and chopped
  • Jack Daniels Anglaise
  • 1½ cups coconut milk
  • 1 cup raw cashews
  • ¾ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons Jack Daniels


  • Preheat the oven to 325 degrees.
  • Make caramel sauce by combining sugar, water and glucose in a small saucepan and cooking over medium heat until golden-brown. Stir in coconut milk to incorporate. Remove from heat.
  • Place diced bread into a small nonstick loaf pan. In a small saucepan, bring almond milk, sugar and cinnamon to a boil. Crack eggs into a bowl and pour in cream mixture, whisking constantly in order not to curdle eggs. Add in Jack Daniels, caramel sauce, walnuts, chocolate chips and salt.
  • Pour mixture into filled loaf pan and let bread absorb the mixture for 15 minutes. Place loaf pan into a water bath (a larger pan filled with water) and bake until pudding is cooked, about 45 minutes (test with a toothpick; if it comes out clean, the pudding is cooked). Remove and allow to cool for 15 minutes.
  • While the pudding is baking, make Jack Daniels anglaise. Combine all ingredients in a blender and puree until smooth. Keep anglaise chilled.
  • To serve, unmold bread pudding and cut into 1” slices. Spoon Jack Daniels anglaise over it, and serve immediately.

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